In large pot, heat olive oil, and add garlic, celery, onion, bell pepper and ham. Sauté until vegetables release liquid and start to appear brown. Add wine, scraping all browned bits on the bottom of the pan, and cook until reduced by half.

Cool, remove bay leaf, and purée soup in food processor until smooth. Use immediately, or divide into containers to freeze. If storing in glass canning jars, leave about 1 inch of headroom for expansion. You also can use plastic freezer bags (leave room for expansion, and squeeze out as much air as as possible). Use soup within four to six months.

Excerpt from Tasty Tomatoes, part of the Popular Gardening Series, with permission from its publisher, BowTie, Inc. Purchase Tasty Tomatoes here.